Chicken Teriyaki Plate

FW Teriyaki Chicken

When I get my Food and Wine magazine, I find a recipe that interests me and then cross check to see if it has a “staff favorite” label– I don’t remember being disappointed.  This recipe is a staff favorite. The write-up was interesting:

“Roy Choi’s excellent version of the clichéd dish has a surprise ingredient: lemon-lime soda. He uses it as a substitute for sugar. ‘Asian cooking folklore says that adding soda to a marinade will help tenderize meat and poultry,’ says Choi. ‘As a chef, I know it probably does nothing. But because I want to carry on historical cooking traditions, I continue to use sodas in my marinades.'”

I substituted boneless, skinless chicken thighs, Hansen’s mandarin lime natural cane soda from Trader Joes’s, and used a vidalia onion.  I keep fresh ginger root wrapped tightly in plastic wrap in my freezer- it is always on hand and is easy to grate.

  • 1 cup lemon-lime soda
  • 1/2 cup plus 2 tablespoons soy sauce
  • 3/4 cup rice vinegar
  • 1 medium onion—1/2 grated, 1/2 thinly sliced
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, smashed
  • 1 tablespoon sugar
  • 2 pounds boneless chicken thighs with skin
  • 3 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped cilantro
  • Steamed white rice and hot sauce, for serving
  1. In a bowl, mix the soda, soy sauce, vinegar, grated onion, ginger, garlic and sugar. Add the chicken; turn to coat. Let stand at room temperature for 1 hour or refrigerate overnight.
  2. Remove the chicken from the marinade and pat very dry. Reserve 1 cup of the marinade. Heat 1 1/2 tablespoons of the oil in a large, deep skillet. Add the chicken skin side down and cook over moderately high heat, turning once, until browned and cooked through, 7 to 8 minutes. Transfer the chicken to a plate.
  3. Wipe out the skillet and heat the remaining 1 1/2 tablespoons of oil. Add the sliced onion and cook over moderate heat, stirring, until browned, 5 minutes. Add the reserved 1 cup of marinade; boil until slightly reduced, 2 minutes. Swirl in the butter and add the cilantro. Return the chicken and any juices to the skillet and cook until heated through, 1 minute. Serve with steamed rice and hot sauce.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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